Homemade Mexican Churros
User Reviews
5
Homemade Mexican Churros
Description
This Homemade Mexican Churros recipe starts by heating water, salted butter, vanilla, and salt, then stirring in flour off heat to form a dough typical of pâte à choux. Eggs are incorporated one at a time until the dough is smooth and cohesive. The dough is loaded into a pastry bag fitted with a large star tip and piped directly into heated vegetable oil maintained between 350 and 375 degrees Fahrenheit.
The churros are fried until puffed and golden, usually 2 to 4 minutes, turning halfway to brown evenly. They are then drained on paper towels briefly to remove excess oil. The crispy churros are tossed in a mixture of granulated sugar and ground cinnamon to coat thoroughly.
These churros combine a crunchy exterior with a light, tender inside due to the pâte à choux dough preparation. The cinnamon sugar provides a classic flavor finish. Served fresh and warm, they maintain the contrast of textures characteristic of the Mexican street food essential.
Ingredients
- 4 cups vegetable oil or canola oil, for frying
Pâte à Choux Churro Dough
- 1 cup water
- 1/2 cup butter salted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 egg
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat the oil in a large pot to between 350 and 375 degrees.
- Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
- Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
- Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
- Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
- Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
- Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
- Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Churros
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 106mg | 4% |
| Potassium | 21mg | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 235IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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